Baker caters to those looking for gluten-free

Paula Deutsch of Ocala tries a sample wedge of Non-gluten Florida Fruit Cake made by B.J. Whitaker, baker of non-gluten, non-wheat bread and cakes in addition to her wheat flour creations Saturday, Feb. 9 at the Ocala farmer's market on the square. "It is very good" said Deutsh.

Jon Singley/Ocala Star-Banner

By Lora E. IdeCorrespondent

Published: Sunday, February 10, 2013 at 6:29 p.m.

Last Modified: Sunday, February 10, 2013 at 6:29 p.m.

Imagine being a wheat-sensitive person watching friends eat a golden-crusted pizza with mozzarella cheese and rich tomato sauce, knowing the tiniest taste will make you break out.

“It was just about five years ago that my sister-in-law found out that she couldn’t eat pizza, or any of these types of good things. After getting a rash on her arms, she went to an allergist, and he told her about it,” said Chuck Blonder, who sells jewelry each Thursday at the On Top of the World Farmers Market.

There are so many symptoms, it is often hard to pinpoint the exact problem, said Jeannie Tyler, the organizer of a non-gluten eaters support group. Sometimes it is wheat sensitivity or an allergy that causes hives or other symptoms. Or it might be that a person has celiac disease and cannot tolerate gluten, a natural ingredient in wheat.

These types of health issues force a major change in one’s diet, said Tyler, who has celiac disease.

Wheat or gluten-sensitive people must avoid all wheat-containing breads, cakes, cookies, pasta, crackers, doughnuts, pancakes and gravies, even coatings on fried foods.

It’s definitely a challenge, Tyler said, so it was an exciting day a year ago when she met B.J. Whitaker, a former restaurant worker who launched a home-baking business in which she makes the usual wheat containing items, but also bakes bread and cakes using alternative flours.

Whitaker sells her goods at area farmer’s markets like the Thursday market at OTOW and the Saturday market on the Ocala downtown square, offering alternative-flour items like humming bird bread, gingerbread, dark chocolate bread and granny’s pumpkin bread.

When she makes pecan-crusted sweet potato bread, she also bakes some with a cinnamon topping in case a customer can’t eat nuts.

“A lot of times when you have a wheat allergy, you also have a problem with nuts or maybe even with dairy,” Whitaker said.

Alternate flours include rice, soy, potato, tapioca and coconut. Whitaker also uses blends and mixes, always listing each ingredient on the package.

Tyler said there is a rising awareness among restaurant owners about people with gluten or wheat sensitivities, including Don and Janie Parsons, owners of Bently’s Restaurant in Dunnellon.

“We went out there for an entire gluten-free lunch recently, and it was wonderful,” she said.

Finding someone like Whitaker, however, can be a real breakthrough because it’s difficult to find safe choices, Tyler said.

“I particularly like her cheddar cheese bread, and her Florida fruit cakes. I eat everything she makes (wheat free), and I have found out it’s safe for me to eat it,” Tyler said. “I can bake everything I need, but I just don’t want to.”

Six years ago, Tyler helped found the Gluten Intolerance Group of Ocala and Marion County, which meets the second Tuesday of each month, with a friend who since has died.

Tyler does research and sometimes presents her findings to the group, and sometimes they have a speaker. During the last half of each meeting, members share ideas or experiences.

Tyler also gives high praise to area farmer’s markets, where support group members report finding produce that is often locally grown — with few if any chemicals — and vendors such as Whitaker, who make things by hand.

<p>Imagine being a wheat-sensitive person watching friends eat a golden-crusted pizza with mozzarella cheese and rich tomato sauce, knowing the tiniest taste will make you break out.</p><p>“It was just about five years ago that my sister-in-law found out that she couldn't eat pizza, or any of these types of good things. After getting a rash on her arms, she went to an allergist, and he told her about it,” said Chuck Blonder, who sells jewelry each Thursday at the On Top of the World Farmers Market.</p><p>There are so many symptoms, it is often hard to pinpoint the exact problem, said Jeannie Tyler, the organizer of a non-gluten eaters support group. Sometimes it is wheat sensitivity or an allergy that causes hives or other symptoms. Or it might be that a person has celiac disease and cannot tolerate gluten, a natural ingredient in wheat.</p><p>These types of health issues force a major change in one's diet, said Tyler, who has celiac disease.</p><p>Wheat or gluten-sensitive people must avoid all wheat-containing breads, cakes, cookies, pasta, crackers, doughnuts, pancakes and gravies, even coatings on fried foods.</p><p>It's definitely a challenge, Tyler said, so it was an exciting day a year ago when she met B.J. Whitaker, a former restaurant worker who launched a home-baking business in which she makes the usual wheat containing items, but also bakes bread and cakes using alternative flours.</p><p>Whitaker sells her goods at area farmer's markets like the Thursday market at OTOW and the Saturday market on the Ocala downtown square, offering alternative-flour items like humming bird bread, gingerbread, dark chocolate bread and granny's pumpkin bread. </p><p>When she makes pecan-crusted sweet potato bread, she also bakes some with a cinnamon topping in case a customer can't eat nuts.</p><p>“A lot of times when you have a wheat allergy, you also have a problem with nuts or maybe even with dairy,” Whitaker said. </p><p>Alternate flours include rice, soy, potato, tapioca and coconut. Whitaker also uses blends and mixes, always listing each ingredient on the package.</p><p>Tyler said there is a rising awareness among restaurant owners about people with gluten or wheat sensitivities, including Don and Janie Parsons, owners of Bently's Restaurant in Dunnellon.</p><p>“We went out there for an entire gluten-free lunch recently, and it was wonderful,” she said.</p><p>Finding someone like Whitaker, however, can be a real breakthrough because it's difficult to find safe choices, Tyler said.</p><p>“I particularly like her cheddar cheese bread, and her Florida fruit cakes. I eat everything she makes (wheat free), and I have found out it's safe for me to eat it,” Tyler said. “I can bake everything I need, but I just don't want to.” </p><p>Six years ago, Tyler helped found the Gluten Intolerance Group of Ocala and Marion County, which meets the second Tuesday of each month, with a friend who since has died. </p><p>Tyler does research and sometimes presents her findings to the group, and sometimes they have a speaker. During the last half of each meeting, members share ideas or experiences.</p><p>Tyler also gives high praise to area farmer's markets, where support group members report finding produce that is often locally grown — with few if any chemicals — and vendors such as Whitaker, who make things by hand.</p>